Print

Coconut Lime Fish with Avocado Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Coconut Lime Fish with Avocado Salsa is a tropical-inspired dish featuring tender fish fillets marinated in coconut milk, lime, and spices, then pan-seared to perfection. Paired with a refreshing avocado salsa, it’s a light and flavorful meal perfect for any occasion.

Ingredients

Scale

For the fish:

  • 4 fish fillets (6 oz each) (tilapia, cod, or snapper)
  • 1 cup (240 ml) coconut milk
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 2 tbsp olive oil

For the avocado salsa:

  • 1 large avocado, diced
  • 1/2 cup (75 g) cherry tomatoes, diced
  • 2 tbsp red onion, finely chopped
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • Salt and pepper, to taste

Optional garnish:

  • Lime wedges
  • Fresh cilantro leaves

Instructions

1. Marinate the fish

  1. In a bowl, whisk together the coconut milk, lime juice, lime zest, garlic, cumin, smoked paprika, salt, and pepper.
  2. Add the fish fillets to the marinade, ensuring they are fully coated. Cover and refrigerate for 30 minutes to 1 hour.

2. Make the avocado salsa

  1. In a medium bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice.
  2. Gently toss to combine and season with salt and pepper to taste. Cover and refrigerate until ready to serve.

3. Cook the fish

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Remove the fish fillets from the marinade, letting any excess drip off, and place them in the hot skillet.
  3. Cook for 3–4 minutes per side, or until the fish is golden brown and flakes easily with a fork.

4. Serve

  1. Plate the fish fillets and top each with a generous spoonful of avocado salsa.
  2. Garnish with lime wedges and fresh cilantro. Serve warm with rice, quinoa, or a green salad.

Notes

  • Fish Options: Use any firm, white fish such as mahi-mahi or halibut for this recipe.
  • Storage: Store leftover fish and salsa separately in airtight containers in the refrigerator for up to 2 days.
  • Make-Ahead: Prepare the avocado salsa up to 2 hours in advance and refrigerate to save time.

Find it online: https://ukfinda.com/coconut-lime-fish-with-avocado-salsa/